Creamy and buttery, this sauce is definitely a sometimes food…. it is so indulgent! But boy, will it make your Sunday morning breakfast special!
I don’t think I know anyone who has mastered the art of breakfast. My friend’s who do it comfortably, wake up, have two Weetbix and honey, followed later by a coffee. I am just so not a cereal person, even with kids and a selection of most likely sugar filled cereals, I still am not tempted. I would love to be rich enough to have on hand a breakfast chef who could immediately whip up whatever I felt like that very morning. Usually it would contain a high level of protein and possibly a smoothie to hit me with my daily dose of fruit and veg first thing. I would happily start my day with a smoothie, but for some reason this seems like such a big effort first thing in the morning, that I end up just having a cup of coffee, followed by another cup of coffee as I start to get hungry trying to decide what to eat.
What to feed kids breakfast, in particular fussy toddlers, is a whole other hurdle…. In my mind, I want to nourish them and give them full energy for the day, but in reality, I cant handle an early morning argument with a 3 year old……. enter: Nutrigrain. This is the one food my son is crazy about and will happily eat a full bowl of, and so our day often starts with Nutrigrain and me making up for this sugar filled breakfast with healthy meals for the rest of the day.
I hope to have an amazing turnaround by the time both kids are at school and have all of us starting the day with a nourishing ‘Royal Breakfast’ loaded with protein, veggies and pro biotics, but for now let’s just say ‘to be continued………………’
On this rainy day we indulged in toasted English muffins topped with buttery hollandaise eggs, ham, avocado and spinach. A lot easier to make than I thought, so give it a go for Sunday breakfast!
classic hollandaise made easy
125g unsalted butter, room temperature
3 egg yolks
1 tsp lemon juice
2 tsp water
Cut the butter into 1cm sized pieces. Heat a saucepan half filled with water until the water is boiling. Over the top place a bowl and add to it 1 piece of butter, egg yolks, lemon and water and whisk continuously for 1 minute. Then turn the heat right down so the water is barely simmering, add salt and pepper to the sauce and continue to whisk until it thickens. Once thick, remove from heat and quickly whisk in the remaining butter, one piece at a time.
If the sauce thickens too quickly or becomes lumpy while whisking, put over a bowl of cold water then return to the heat.